Angel Deviled Eggs with Greek Yogurt and Smoked Paprika...

Deviled eggs were often on my menu wayyy back in my entertaining days. They were the perfect cold apps to make ahead and serve on a passing platter at parties between oven-warming ones. Simple to make with just a few ingredients but oh so attractive and enticing for the senses-- one that never fails to receive rave reviews. The cooking term devil means 'to chop food finely and mix with hot seasoning or sauce, usually after cooking'. I haven't made these in ages and when a potluck brunch was being organized for peeps from Food Revolution Toronto and Food Bloggers of Canada, this easily came top of mind. The idea was to bring a favourite brunch dish or two we consider as healthy to share, and thus the comeback kid deviled eggs. The classic way is to mix the yolks with creamy mayo for the filling. For a healthy spin, to derive the "angel" in its name, I used low fat high protein Greek yogurt. Added a bit of Dijon mustard, chopped chives and a dusting of smoked paprika, and it was more than good to go.

Angel Deviled Eggs with Smoked Paprika

Makes 12 halved deviled eggs (double the recipe for twice more)

6 large eggs
2 Tbsp. Greek yogurt
2 tsp. Dijon mustard

1/2 tsp. lemon juice

water to thin out filling (start with 1/2 Tbsp. cold water)

fresh chives, finely chopped for filling and garnishing

Salt and pepper to taste
Smoked paprika for garnishing

Hard-boil the eggs by placing eggs in a pot filled with enough cool water to cover by an inch or two. On high heat, once water comes to a boil, remove from heat, cover and let stand for ten minutes.

Peel the eggs by tapping gently against the counter to crack the shell in a few places, then submerge in ice water for at least one minute. Peel the eggs. Slice the eggs in half down their length, from tip to bottom.

Gently squeeze the eggs to separate the yolks from the whites (it should pop out) or use your fingers to remove. Place all the yolks to a mixing bowl. Arrange the whites on a platter.

Mash the yolks with a fork until they are completely crumbled. Mix in the Greek yogurt and Dijon mustard. Squeeze 1/2 tsp. lemon juice and add some chives. Mix and mash the filling until you form a smooth paste. If the filling is stiff, add cold water a little at a time. Season with salt and pepper to taste.

With a fancy fluted piping nozzle, place into piping bag or into opened corner of plastic sandwich bag. Use a spatula to scoop into bag all the filling and press the bag with your hands to push all the filling to one corner and press any air out of the top. Alternatively with no nozzle, do the same filling a plastic bag, but snip one corner off with a pair of scissors. Pipe the filling into the egg whites so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Sprinkle a pinch of paprika and a pinch of chives over the top of each egg before serving.

With a fluted piping nozzle...

Without the nozzle, use a plastic bag to make piping easier.

Make-Ahead Eggs: Deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container. Sprinkle with paprika and fresh herbs just before serving.

Voila! My angel deviled eggs and mixed greens with fennel, avocado and grape tomatoes in a burnt almond vinaigrette salad at the potluck table, amongst other fellow savoury and sweet delectables.

A lovely healthy brunch spread!

It was nice connecting with all you amazing Food Bloggers!

@susanssavourit @lindamatarasso @ilonaspassion @shebakeshere @nomadicnutritionist